Use of purified L-kininogen to prevent actomyosin (AM) degradation by cathe
psins, and pig plasma proteins to reduce mackerel modori were investigated.
Myosin heavy chain (MHC) degradation in AM containing various cathepsins w
as significantly inhibited by purified L-kininogen. The texture of mackerel
gel increased to 2-fold and 1.7-fold in breaking force (g) and deformation
(cm) separately after adding 1% pig plasma protein. SDS-PAGE showed that d
egradation of MHC in mackerel surimi was significantly reduced after 1% pig
plasma protein addition at several temperatures. It suggested that the pig
plasma protein containing L-kininogen could effectively reduce the modori
phenomenon of mackerel surimi during processing.